Skinny Shrimp Scampi
If you’re in Italy looking for a shrimp dish, look for the word “gamberi.” In Italy Scampi is a type of langostine often cooked with olive oil, wine, parsley and garlic. Since Shrimp Scampi Pasta is not a traditional dish of Italy, it is most likely that it is a descendent of the langostine dish that you can find in coastal Italy and sometimes on Roman menus.
While the exact origins are a little fuzzy, there’s no dispute that the Shrimp Scampi served in Italian-American restaurants is quite delicious!
Want the yummy restaurant flavor of shrimp scampi without all of the calories?
Try this Skinny Shrimp Scampi Recipe!
The key to the delicious flavor is the low-cal Shrimp Scampi Sauce made with lemon and wine. Our healthy Shrimp Scampi is with zoodles and noodles--it's the best of both worlds!
Skinny Shrimp Scampi Recipe
1 cup white wine
1/4 cup lemon juice
2 cup vegetable broth, low-sodium
1 tablespoon garlic, minced
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons butter
1 1/4 pounds shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups brown rice spaghetti, cooked
4 cup zucchini, spiralized
1/3 cup tomatoes, chopped
1 tablespoon parsley, chopped
1/2 teaspoon crushed red pepper (optional)
1. In a medium fry pan, cook off the wine.
2. Whisk in lemon juice, broth, and garlic.
3. Bring to a boil and then lower heat to simmer for approximately 5 minutes.
4. Make a slurry with the cornstarch and water. Whisk into sauce a little at a time. Continue to simmer and thicken slightly.
5. Whisk in butter a little at a time until combined well.
6. Salt and pepper shrimp and add them to the sauce and stir often.
7. When shrimp start to turn pink, add the spaghetti.
8. When shrimp are fully cooked and spaghetti is heated, add the zoodles, stir once, and remove from heat.
9. Top with tomatoes, parsley, and crushed red pepper.
1. Shrimp cook really quickly, so if you are cooking your pasta while you are making the scampi, make sure your pasta is done before you put the shrimp in the sauce.
2. If you don't have a spiralizer, you can use a peeler to make a flatter "noodle," or use a grater to shred it.
3. This recipe also works well for regular pasta. It will still be skinnier than a typical Italian restaurant Shrimp Scampi!
1. If you prep this meal for eating on another day, I recommend storing the pasta separately from the shrimp. When reheating, the pasta will take longer, and you don't want to overcook the shrimp.